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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe came from a Colonial Williamsburg cookbook. It is now part of our Thanksgiving tradition. Ingredients:
1 cup vegetable shortening |
3 cups sugar |
6 eggs |
5 1/4 cups flour |
6 teaspoons baking powder |
1 1/2 teaspoons salt |
2 cups milk |
4 1/2 cups blueberries (fresh or frozen) |
3 tablespoons sugar |
6 tablespoons flour |
Directions:
1. Preheat oven to 400 degrees.
2. Grease muffin tins that are 2 1/2 inches in diameter.
3. Cream the shortening and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Sift the flour, baking powder and salt together.
6. Add the dry ingredients and milk alternately, mixing just until blended.
7. Do not overmix.
8. In a small bowl, toss the blueberries, with the sugar and flour.
9. Note: If frozen blueberries are used, toss gently in a paper towel to remove ice crystals, but do not thaw them.
10. Add the blueberries, folding just enough to mix well.
11. Spoon into prepared muffin tins, filling each cup 2/3 full.
12. A little sugar and cinnamon may be sprinkled on top of each muffin, if desired.
13. Bake at 375 degrees for 30 to 35 minutes.
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